Tokinokura's Restaurant
Izu City Laforet Resort Shuzenji
Made with ingredients from Shizuoka Prefecture Popular menu
MIYABI, KIWAMI
Shizuoka ingredients used in the store
Fuji salmon (Fujinomiya City), large amago (Izu City), Izuka deer (Izu City), carrots (Mishima City), wasabi (Izu City), mandarin oranges (Numazu City), whitebait (Numazu City), etc.
shop information
Address | 1529 Ohira, Izu City |
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TEL | 0558-72-3311 |
WEBSITE | https://www.laforet.co.jp/shuzenji/ |
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This restaurant's ``Fuji no Kuni Capital of Food Craftsmen''
Toshihiko Shiraiwa
After graduating from high school in Numazu City, he joined Laforet Shuzenji (currently Laforet Resort Shuzenji). After working in restaurants at several hotels, he was transferred to Hotel Okura and further honed his skills at Ark Hills in Akasaka, Tokyo. After that, he served as sous chef at Laforet Hakone Gora, Laforet Club Karuizawa Westin Hotel Sendai, and executive chef at Laforet Resort Shuzenji. Currently, he has retired from his position as executive chef and is working at Hotel Laforet Shuzenji to demonstrate his skills while also working to train the next generation of chefs.
Worker interview
Chef Shiraiwa says that the biggest influence on his career as a chef was his experience working at Hotel Okura. "At a time when classical French cuisine was the mainstream, being able to learn about Nouvelle Cuisine, which was the cutting edge of French cuisine at the time, was a great asset," he says. Nouvelle cuisine, the origin of modern French cuisine, is influenced by Japanese cuisine, and both have a commonality in that they are rooted in local production for local consumption. Chefs visit roadside stations and agricultural stations, find vegetables and other ingredients as well as processed products made with local ingredients, try them out, and incorporate them into new menus. Whenever he comes across ingredients he doesn't know, he says it's fun to check out the taste and texture. “I am greatly inspired by the creativity of all the producers,” says Shiraiwa. Cherish the inspiration you receive from ingredients and enjoy them every day as you explore new horizons in cooking.
“Low-temperature roasted Izuka loin, budding heralding the arrival of spring, and special wasabi font.”
Gibier, cooked slowly at low temperatures, is a food unique to Izu. The course dishes change depending on the season.
*From the article “Introducing the 2020 Fujinokuni Food Capital Creation Worker Award Winners”
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About Fujinokuni SDGs Certification System
In order to promote the expansion of efforts to achieve the SDGs through cooperation between food and agriculture, this certification system visualizes the efforts of "producers" and "restaurants" toward achieving the SDGs.
*The number of stars within the mark will change depending on the efforts of each store. Please check the information of each store for details.
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